Abstract
Abstract High temperature (40°C) for 2 and 4 days lowered the acidity of 4 cultivars of apples ( Malus domestica Borkh.). The preheated fruit was firmer than the control during 2 to 4 weeks of holding at 21°. The treatment also accelerated the loss of chlorophyll from the fruit skin. The soluble solid content of the fruit was not affected. Apples after the heat treatment had a normal respiratory climacteric and normal ethylene production rates. Some feasibility of applying high temperature to improve apple quality seems to exist.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc-nd. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 6
Claim · model-written summary
Heat treatment lowered apple acidity.
- Taxon
- apples
Malus domesticae0 - Treatment
- High temperature (40°C) for 2 and 4 dayse0
- Outcome
- aciditye0
- Direction
- lowerede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“High temperature (40°C) for 2 and 4 days lowered the acidity of 4 cultivars of apples ( Malus domestica Borkh.).”
t0“Modification of Apple Quality by High Temperature1”
Claim · model-written summary
Heat treatment firmer apple firmer.
- Taxon
- applesMalus domesticae1
- Treatment
- High temperature (40°C) for 2 and 4 dayse1
- Outcome
- firmere0
- Direction
- firmere0
- Comparator
- the controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The preheated fruit was firmer than the control during 2 to 4 weeks of holding at 21°.”
e1“High temperature (40°C) for 2 and 4 days lowered the acidity of 4 cultivars of apples ( Malus domestica Borkh.).”
t0“Modification of Apple Quality by High Temperature1”
Claim · model-written summary
Heat treatment accelerated apple loss of chlorophyll.
- Taxon
- applesMalus domesticae1
- Treatment
- High temperature (40°C) for 2 and 4 dayse1
- Outcome
- loss of chlorophylle0
- Direction
- acceleratede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The treatment also accelerated the loss of chlorophyll from the fruit skin.”
e1“High temperature (40°C) for 2 and 4 days lowered the acidity of 4 cultivars of apples ( Malus domestica Borkh.).”
t0“Modification of Apple Quality by High Temperature1”
Claim · model-written summary
Heat treatment not affected apple soluble solid content.
- Taxon
- applesMalus domesticae1
- Treatment
- High temperature (40°C) for 2 and 4 dayse1
- Outcome
- soluble solid contente0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The soluble solid content of the fruit was not affected.”
e1“High temperature (40°C) for 2 and 4 days lowered the acidity of 4 cultivars of apples ( Malus domestica Borkh.).”
t0“Modification of Apple Quality by High Temperature1”
Claim · model-written summary
Heat-treated apples had normal respiratory climacteric and ethylene production rates.
- Taxon
- ApplesMalus domesticae0
- Outcome
- normal respiratory climacteric and normal ethylene production ratese0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Apples after the heat treatment had a normal respiratory climacteric and normal ethylene production rates.”
Claim · model-written summary
The authors considered high-temperature treatment feasible for improving apple quality.
- Taxon
- AppleMalus domesticat0
- Outcome
- applying high temperature to improve apple qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Some feasibility of applying high temperature to improve apple quality seems to exist.”
e1“High temperature (40°C) for 2 and 4 days lowered the acidity of 4 cultivars of apples ( Malus domestica Borkh.).”
t0“Modification of Apple Quality by High Temperature1”
The same questions in other papers
heat · quality: sugar starch · Malus domestica (apple)Results differ
6 papers in the same direction as this paper · 8 in the opposite direction · 1 reporting no difference from an alternative
- no effect
- negative
- negative
12 papers more in this group
See all 16 papers →heat · molecular: metabolites · Malus domestica (apple)Results differ
7 papers in the same direction as this paper · 10 in the opposite direction
- no effect
- positive
- positive
14 papers more in this group
See all 18 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.